The term jerk is said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became jerky in English. The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub. The word jerk refers to both the spice rub and to the particular cooking technique. Jerk can be applied as a cooking method for many different types of proteins, including goat, chicken, fish, shellfish, tofu, and others. Jerk cooking has developed a following in US and Western European cosmopolitan urban centers with Caribbean/West Indian communities.